Hello Dear Friends,
This week went by so quickly that I didn't understand anything. As we enter the weekend, the things to do are waiting for my wife and me in a pile like a mountain. Realtor vs. chaos gave way to the confusion of decorators, furniture makers and DIY stores. My brain is watering from looking at decoration sites :)
I don't want to see a tile and parquet model for a long time, but we are still not sure exactly what we want. I hope we'll sort everything out tonight :)
Another recipe I prepared for the picnic we had with our friends last Sunday was the soda-free pastry. Since we were leaving early in the morning, I cooked the pastries the night before. They were still cottony when I served them for breakfast in the morning. They keep their freshness for 1-2 days when you cook them the night before and store them in freezer bags.
You can try this recipe by preparing the stuffing with minced meat or potatoes. You can prepare for a delicious Sunday breakfast on Saturday night.
Love…
Ingredients for the Soda Fried Pastry Recipe
- 1 egg (white on the dough, on the yolk)
- 1 teaspoon of yogurt
- 1 teaspoons of oil
- 1 pack of instant yeast (10 g)
- 2 teaspoons of soda (mineral water)
- 5,5-6 cups flour
- 1 cup of working flour (to be used when rolling up on the counter)
- 1 sweet spice salt
- 2 teaspoon of granulated sugar
For the above:
- 1 egg yolk
- 1 tablespoons of milk
- black seed
For inside:
- feta cheese
- Parsley
Fabrication:
- Take 5,5 glasses of flour in a kneading bowl, add instant yeast, salt and sugar.
- Add oil, soda, egg whites, yoghurt and knead to the flour.
- After the dough comes together, take it to the counter. If the dough feels soft, add the working flour little by little and continue kneading for 5 minutes.
- Shape the dough you have kneaded into a ball and rest it for 20 minutes by covering it with cling film.
- Tear off tangerine-sized pieces from the fermented dough and make small balls by nesting.
- Take the meringue on a lightly oiled counter and open it slightly by pressing it with your hand. Close it by placing 1 teaspoon of the cheese and parsley mortar in the middle. Shape the edges by pressing them with the tip of the fork.
- Place all the pastries on a baking tray lined with greaseproof paper and leave to ferment for 15 minutes, covered with a cloth.
- Whisk the egg yolk with milk and brush it onto the dough, sprinkle with black cumin seeds.
- Bake in a preheated oven at 180 degrees for 20-25 minutes (until golden brown as in the photo).